Description
A cozy skillet creation that’s not quite a cookie and not quite a fritter, these savory Chickpea Chip Cookies are a flavorful blend of sautéed vegetables, eggs, and spices—crispy on the outside, tender on the inside, and irresistibly satisfying. Perfect for breakfast, brunch, or a quick wholesome dinner.
Ingredients
Scale
- 1 onion, chopped
- 3 cloves garlic, minced
- Ginger, minced (to taste)
- 1 pepper, chopped (use bell or chili based on heat preference)
- 3 tomatoes, chopped
- 1 carrot, chopped
- 7 mushrooms, sliced
- Spring onions, chopped (to taste)
- Parsley, chopped (to taste)
- 3 eggs
- Salt, to taste
- Ground black pepper, to taste
- Turmeric, to taste
- Paprika, to taste
- Butter (for sautéing)
- Vegetable oil (for cooking)
- Olive oil (optional, for flavor)
Instructions
- Heat butter and a little olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and golden. Stir in the garlic and ginger, cooking until fragrant.
- Add the chopped pepper, tomatoes, and carrot. Let them cook for 5–7 minutes until tender.
- Stir in the mushrooms, spring onions, and parsley. Season with salt, pepper, turmeric, and paprika. Let the mixture simmer gently for another few minutes.
- In a bowl, lightly beat the eggs, then pour them into the vegetable mixture. Stir continuously until the eggs are fully cooked and incorporated into the mixture.
- Heat vegetable oil in a clean skillet. Scoop a few spoonfuls of the mixture and shape into small rounds or patties. Pan-fry until golden and crispy on both sides.
- Serve warm as is, or with a dollop of yogurt, hot sauce, or flatbread.
Notes
- Feel free to add canned chickpeas for more protein and texture—mash slightly before mixing.
- You can refrigerate the cooked mixture and fry it fresh the next day.
- These reheat well in a pan or oven and also make a great lunchbox option.
- Adjust the spice levels to your taste—add chili flakes or cayenne for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion